This working restaurant manager position oversees all operations of the Marketplace Dining Center at Washington and Lee University. The Marketplace Manager provides clear leadership for the restaurant, ensuring execution of the vision and goals for the Marketplace Dining Center. This position supports the department's mission by analyzing guest feedback; ensuring safe, healthy, and sustainable food preparations; and creating and sustaining a positive work environment. The Marketplace Manager provides active supervision and oversight for all Marketplace operations with direct supervision of all General Service and Utility Staff.
STATUS: Full-time, 12 Month, With Benefits WORK HOURS: This position is on a rotating schedule that includes daytime, evening, night, weekend shifts, and extended hours required as needed. Must be flexible and cooperative in fulfilling responsibilities and in meeting the needs of Washington and Lee University Dining Services. FLSA: Exempt MINIMUM PAY: $59,706 / annual
Essential and Related Functions:
Implements departmental policies and standards of operation within the parameter of the University policies and procedures.
Implements University personnel policies within the department. Monitors Marketplace personnel activities to ensure compliance. Develops staff schedules per approved budgetary guidelines.
Implement the menus and service areas developed by the Marketplace Executive Chef. Work in a collaborative manner with the Marketplace Executive Chef to develop new service areas, menus and concepts.
Provide strategic vision and planning for the Marketplace Dining Center. Consistently seek opportunities for growth and improvement in service opportunities. Stay informed on current trends in the foodservice industry and find opportunities to incorporate new and innovative ideas.
Uses approved accounting and accountability systems and procedures to track operation expenditures at The Marketplace. Reviews all financial reports with Assistant Director on a monthly basis.
Helps oversee and implement Marketplace capital improvement projects.
Monitors the operation of all meal plans. Ensures that all Marketplace staff are educated about the working of all meal plans.
Coordinates with The Marketplace Executive Chef to plan and execute special event meals in the Marketplace.
Provides routine coaching to supervisors and subordinates to ensure that Marketplace staff are on the leading edge of the college/university market; all food service staff should have the technical skill levels and resources necessary to operate a contemporary dining service program.
Participates in Dining Leadership meetings, contributing to overall vision and progress of Washington and Lee Dining Services. Approaches issues in the Marketplace within the context of W&L's overall dining landscape. Assists dining leadership in implementing and maintaining programs that stretch across the whole of Dining Services.
Monitors labor relations within the department to ensure that all personnel are performing to their potential for the benefit of the department. Conducts routine staff meetings to inform all personnel about the status of their performance and ensure clarity of department standards, policies, and directives.
Implements prescribed service concepts, menu formats, and operating programs with the Marketplace Executive Chef and Assistant Director of Dining Services.
Oversees the hiring process for vacant supervisor, utility, and general services positions in The Marketplace. Reviews applications, conducts interviews, and works with the dining team to recruit and select the best candidates to fill venue needs.
With the help of The Marketplace supervisors, oversees, assigns, assists and schedules work of all utility and general service staff and supporting front-of-the-house personnel. Create schedules in coordination with Marketplace Executive Chef to ensure all needs within the Marketplace are met.
Engages with team members to ensure program quality, provide role modeling, address concerns, and review presentation.
Provides hands-on coaching, coordinated trainings, and mentoring. Provides consistent feedback and completes team member reviews thoroughly and in a timely manner.
Works with Assistant Director of Dining to establish standards for quality and service, and develop short and long term training programs.
Meets with The Marketplace Executive Chef, students, faculty, staff and public customers daily to assess the quality of food services.
Assists with catered events on an as needed basis.
Other duties as assigned
Strategic Thinking - Keeps the University's strategic objectives in mind when developing and contributing to plans and initiatives for own work group. Is able to explain the link between team goals and the University's strategic direction to work group. Makes informed decisions based on a clear understanding of the impact and consequences involved. Considers key financial factors (e.g., budget, revenue, resources) when making decisions.
Change Adaptability - Stays focused on own work and responsibilities in a changing work environment. Is able to quickly reprioritize to ensure resources (e.g., work group members, systems, tools, etc.) are in place to achieve change objectives. Responds positively and is supportive of change initiatives.
Communication and Networking - Articulates thoughts clearly and is able to offer logical arguments to gain acceptance of an idea in a positive manner. Consistently communicates to work group and/or supervisor ensuring that everybody is well informed. Proactively builds informal networks at own level and uses them to drive results within own work group.
Drive for Results - Actively supports the continuous improvement of policies to reduce inefficiencies and better achieve goals. Respectfully holds people accountable for the quality of their work and minimal errors. Strives to achieve challenging goals and works through obstacles.
Talent Development - Sets appropriate targets and provides open and constructive feedback to work group. Shares growth opportunities within the University and motivates team to build on the capabilities required to progress. Proactively spends time with work group to build rapport. Actively resolves problems within own work group.
Bachelor’s degree and culinary training are strongly preferred; college or university experience is advantageous. Must have five years' experience in food service, including supervisory responsibilities, or an equivalent combination of training and experience. Excellent customer service skills and the ability to communicate professionally with co-workers, management, customers, and the University community is essential. Must be able to follow verbal and written directions and provide responses in writing. Proficient computer experience is required; must be able to use Microsoft Outlook, Excel and Word software. ServSafe certification or willingness to acquire within a year of employment date. Ability to multitask in a fast paced work environment.
This position is on a rotating schedule that includes daytime, evening, night, weekend shifts, and extended hours required as needed. Must be flexible and cooperative in fulfilling responsibilities and in meeting the needs of Washington and Lee University Dining Services.
Fingering: Picking, pinching, typing or otherwise working, primarily with fingers rather than with whole hand or arm as in handling.
Grasping: Applying pressure to an object with the fingers and palm.
Repetitive motions: Making substantial movements (motions) of the wrists, hands, and/or fingers.
Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.
Standing: Remaining upright on the feet, particularly for sustained periods of time.
Balancing: Maintaining body equilibrium to prevent falling when walking, standing or crouching on narrow, slippery or erratically moving surfaces. This factor is important if the amount and kind of balancing the amount and kind of balancing exceeds that needed for ordinary locomotion and maintenance of body equilibrium.
Stooping: Bending body downward and forward by bending spine at the waist. This factor is important if it occurs to a considerable degree and requires full use of the lower extremities and back muscles.
Kneeling: Bending legs at knee to come to a rest on knee or knees.
Crouching: Bending the body downward and forward by bending leg and spine.
Reaching: Extending hand(s) and arm(s) in any direction.
Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward or outward.
Pulling: Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion.
Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position to position. This factor is important if it occurs to a considerable degree and requires the substantial use of the upper extremities and back muscles.
The worker is subject to both environmental conditions: Activities occur inside and outside.
Light work: Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently, and/or a negligible amount of force constantly to move objects. If the use of arm and/or leg controls requires exertion of forces greater than that for Sedentary Work and the worker sits most of the time, the job is rated for Light Work.
Equal Employment Opportunity Statement
Washington and Lee is an Equal Opportunity Employer. As such, we are interested in candidates who are committed to high standards of scholarship, performance and professionalism and to the development of a campus climate that supports equality and diversity in our faculty, staff and student body. Job description requirements are representative, but not all?inclusive of the knowledge, skill, and abilities needed to successfully perform this job. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential functions.
Statement of Commitment to Diversity
Washington and Lee affirms that diverse perspectives and backgrounds enhance our community. We are committed to the recruitment, enrichment, and retention of students, faculty, and staff who embody many experiences, cultures, points of view, interests, and identities. As engaged citizens in a global and diverse society, we seek to advance a positive learning and working environment for all through open and substantive dialogue.
About Washington and Lee University
Washington and Lee University is an independent liberal arts university founded in 1749, named for an early benefactor (George Washington) and an innovative president (Robert E. Lee). The campus is a national historical landmark, the city offers small-town charm, and the Allegheny and Blue Ridge Mountains provide unparalleled surroundings. Students govern themselves in a community based on trust and honor. The faculty of teacher-scholars pursues a student-oriented approach to scholarship and nurtures lifelong relationships with the pupils. The curriculum blends traditional liberal arts and sciences with pre-professional programs in business, journalism and law. W&L prepares graduates for a life of learning, achievement, leadership, service and engaged citizenship in a global society.